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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FRUIT AND VEGETABLE TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP206 FRUIT and VEGETABLE TECHNOLOGY 4 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature research Composition of fruits and vegetables Carbohydrates, lipids, vitamins, mineral substances, acids Lecture, Question and Answer
2 Literature research Composition of fruits and vegetables, phenolic substances, coloring agents, enzymes, flavor and food additives Lecture, Question and Answer
3 Literature research Causes of spoilage of fruits, vegetables and products Lecture, Question and Answer
4 Literature research Microbiological changes; Causes of spoilage of fruits, vegetables and products Lecture, Question and Answer
5 Literature research Cold storage of fruits and vegetables and freeze storage Lecture, Question and Answer
6 Literature research Canned production technology, pre-treatments applied to canning technology Lecture, Question and Answer
7 Literature research Production of various fruit and vegetable canned food, spoilage of fruit and vegetable canned food Lecture, Question and Answer
8 - MID-TERM EXAM -
9 Literature research Tomato paste production technology, quality elements of tomato paste Lecture, Question and Answer
10 Literature research Ketchup production and the substances used in production and their qualities Lecture, Question and Answer
11 Literature research Clear and cloudy juice production technology, spoilage and storage conditions Lecture, Question and Answer
12 Literature research Jam and marmalade production technology Lecture, Question and Answer
13 Literature research Drying of fruits and vegetables, drying methods, factors affecting drying speed, final processes applied to dried fruits Lecture, Question and Answer
14 Literature research Spoilage occurring in dried products, storage conditions Lecture, Question and Answer
15 - An overview Question and Answer
16 - FINAL EXAM -
17 - FINAL EXAM -